For sauce:
Combine sugar and cornstarch; gradually add water and orange juice. Stir constantly while cooking until smooth and thickened.
Cook for 3 minutes. Add to slightly beaten egg yolks; return to low heat and cook for 2 minutes. Add grated orange rind, lemon juice and butter. Allow to cool.
Cut angel food cake into wedge slices. Pour sauce over top. Garnish with orange sections.
Variation: Top with vanilla ice cream.
Submitted by: CM